ADR Line Cook
Read straight from Choctaw Careers's careers page, verified 1d ago.Seekless can tailor your résumé to it.
Seekless can write your résumé for this posting first.
Before you apply
LocationOK, United States
Work modeon-site
SeniorityMid
Experience2+ yrs
Company size10,000+ people
First seenOct 18, 2026 · 2w ago
Verified live1d ago
At a glanceSummarised by Seekless from the posting.
Read and follow recipes
Food Safety Certification
Serve Safe Certification
Proficient in the following cooking techniques: Charbroiling, poaching, deep frying, pan-frying, sauté, roasting, griddling, and par-cooking
Two (2) years of experience as a broiler/sauté cook in a high-end, high-volume restaurant
About the role
Job Purpose or Objective(s): The Cook 2 is an experienced level position responsible for providing high-quality, fresh food to guests at eating establishments. You will report to the Sous Chef.
Primary Tasks:
1.
You will cook food by charbroiling, poaching, deep frying, pan-frying, sauté, roasting, griddling, and par-cooking.
2.
Monitor quality of food being served.
3.
Prepare multiple ingredients including washing, chopping, slicing, and peeling of fruits and vegetables.
4.
Follow standardized recipes and methods to prepare meals that are cooked, tasty and visually appealing
5.
You will taste food before serving and provide garnishes for food plates.
6.
Follow established food preparation procedures and converted portion guidelines to control waste levels.
7.
Practice proper food storage and follows suitable food serving temperatures.
8.
Maintain a safe, sanitary, and organized work environment by practicing proper housekeeping procedure cleaning while working.
9.
Set-up, service, and clean-up of food production.
10.
You will rotate stock to ensure usage and disposal occurs before the expiration date.
11.
Perform other tasks as may be assigned.
Job Requirements:
•
You will read and follow recipes
•
Food Safety Certification
•
Serve Safe Certification
•
Proficient in the following cooking techniques: Charbroiling, poaching, deep frying, pan-frying, sauté, roasting, griddling, and par-cooking
•
Two (2) years of experience as a broiler/sauté cook in a high-end, high-volume restaurant.